Optional: An additional 2 cups (475 ml) of chopped or whole almonds to put in the toffee, not on it.

Preparation

Prepare a 11x16x1-inch pan, which is also known as a Jelly Roll Pan, in this manner: Lightly grease the jelly roll pan, then lay down a sheet of aluminum foil on top of the pan and light grease the foil. This is important so that when the candy hardens as it cools, you can remove the entire foil lining out of the pan, and you will be able to very easily peel the foil off the bottom of the candy. Do not over coat either the pan or the foil, it is not necessary.

To make the candy, begin by combining the butter and sugar in large heavy bottomed saucepan.

Cook over a low-moderate heat, do not raise the heat higher at any time, and stir constantly, (it is imperative that you leave the heat at a steady moderate heat and stir throughout the process to achieve the right consistency for this candy). It takes about 25-30 minutes for the caramelizing process to occur and achieve the right consistency.

Cook to 310 degrees (150 C.) on a candy thermometer, or until the mixture reaches the brittle stage in iced water. Note, that while cooking, the colors of the mixture will change from a very pale yellow to a deepening dark caramel color.

Remove from the heat and add the vanilla and stir for about 30 seconds to blend the vanilla, (it is at this point you'd add the optional chopped or whole almonds, see note below).

Then, carefully pour the candy mixture into the prepared pan, it will be very hot and it is recommended that you not make this candy with distractions or children around you.

Then, as it has filled the pan, gently place the chocolate chips as evenly as you can, all over the top of the toffee.

After about 1 to 2 minutes, you will find that although the cocolate chips remain in their distinct shape, the heat from the toffee has melted them, and they will easily spread over the toffee.

Carefully, but quickly, spread the cocolate chips out to frost the entire top of the toffee.

Then, sprinkle the chocolate with the nuts as evenly as possible.

Let the toffee set-out until it completely cools and hardens, about 4-6 hours.

Then, break into smaller pieces, (this can be done merely by lifting the toffee out of the pan with the foil and sharply dropping it onto a hard surface, or leaving it in the pan and twisting the pan). The foil will easily peel from the back of the toffee.

It will stay fresh wrapped in wax paper and then plastic wrap, in a tightly sealed container for about 2-3 weeks at room temperature, or almost indefinitely in a refrigerator. (You may not find out how long, as it disappears so quickly)!

Note: To have almonds in your toffee, as well as on top of it, either chopped or whole, add 2 cups (475 ml) of chopped or whole almonds at the same time you add the vanilla, stir for about 30 seconds and quickly finish the process of getting it to the pan and frosting it and putting the nut crusted topping on the toffee.

Again.. be cautious about distractions or children around when you make this candy. It is highly recommended that you NOT make it if you cannot devote your entire attention to the process.

Comments

I have had success shipping this candy. Wrap it in waxed paper and then in plastic wrap.

It freezes well wrapped in waxed paper and then securely in plastic wrap that is placed in a tightly sealed container.

Oh how this crunchy, chocolaty, nutty, sweet, buttery, decadence of this homemade candy treat rises to above all expectations! This homemade Chocolate and Nut Crusted English Toffee is a grand centerpiece to holiday platters of cookies and candies. It is the perfect gift to give, and is always appreciated setting out for family and friends to enjoy!

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